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Couscous Vegetable Stuffing (serves 6) |
1 cup whole wheat couscous
1 1/4 cup reduced-sodium chicken broth
2 Tbsp olive oil, divided
1 Tbsp butter
2 cloves garlic, minced
1/4 cup finely chopped celery
1/4 cup finely chopped carrots
1/4 cup finely chopped green apple
2 Tbsp chopped green onion
2 Tbsp chopped Italian flat-leaf parsley
1/2 Tbsp chopped fresh sage or 1/2 tsp ground dried sage
1/2 Tbsp chopped fresh rosemary or 1/2 tsp ground dried rosemary
1/2 Tbsp chopped fresh thyme or 1/2 tsp ground dried thyme
2 Tbsp dried cranberries
2 Tbsp sliced toasted almonds
Bring chicken broth and 1 Tbsp olive oil to a boil in a medium saucepan.
Add the couscous; cover the pan and remove from heat. Let stand for 5
minutes. Fluff couscous lightly with fork and set aside.
Heat remaining 1 Tbsp olive oil and butter in a medium pan. Add garlic,
celery, carrots, apple, onion and herbs; cook and stir until vegetables are
soft and tender. Add to the couscous, stirring to combine. Top with dried
cranberries and almonds.
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